1.5 pounds potatoes, peeled and cut into 1 inch cubes
2 tbsp ghee
10 fresh curry leaves
1.5 tbsp yellow mustard seeds
3 shallots, finely diced
3 garlic cloves, finely diced
2 tsp ground turmeric
salt and black pepper
Boil potatoes until just tender. Drain and set aside. Wipe pot dry.
Melt 1 tbsp of ghee in pot. Add curry leaves and mustard seeds and
sauté for 2 - 3 minutes. Add shallots and garlic and sauté another 4 -
5 minutes. Add turmeric and cooked potatoes and stir to coat.
Season with salt and black pepper.
Add the remaining ghee and simmer potatoes for 4 - 5 minutes. Serve warm.
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